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advice for a fancy knife

My parents lives about a thousand miles away from me and we see each other once or twice a year. They came to my place few days ago and were impressed by my growing collection of knives and new handles. So they asked me to buy and rehandle a knife that they are going to present later to a very respected old woman.

That woman is a very wealthy person and has everything that a person might ever needs. But they decided that handmade knife with a handmade handle would be a pretty special present. So I have time before September to buy a knife a complete rehandling. My knowledge about that woman are very limited, however I do know that she cook herself, so this knife is going to be used and abused like most knives on Russian kitchens. At least that's my assumption. I have no idea how it will be sharpened, but I could probably write down some advices about how to care for the knife and include it with the present.

So I'm looking at shorter knife 150-180mm petty/guyto/santoku/funayuki in stainless and with damascus cladding. Western or WA handle. Upper budget limit would be somewhere around 400$

Ideally I'd grab something like this Mr.Itou knife
but those are sold out long ago.

Those Yoshikanes are outstanding. I have a nakiri and a kiritsuke/gyuto from the line and love them both. If you go that way you might want to contact the guys at EE, I think they put their own handles on the ones they sell so you might be able to get one without.

Do not give a fine knife like this to an ordinary person, just get her a Coldsteel kitchen knife. These knives are not for everyone! Please don't buy one for her. You will regret for life if you see how the knife will end up.

Do not give a fine knife like this to an ordinary person, just get her a Coldsteel kitchen knife. These knives are not for everyone! Please don't buy one for her. You will regret for life if you see how the knife will end up.

+1. She may find more use out of a slightly thicker knife made of a softer tougher steel.

This woman has enough knives for any task in the kitchen, so there's no sense in buying "just another one".

On the contrary, this knife should look and perform way better then any other knife she has ever used.
I believe that's the only way that may guide her into learning about kitchen knives and proper care. And it may happen that she already knew how to deal with such stuff, as she's very knowledgeable person.